Recipes — Vegetables

Popcorn Cauliflower

Popcorn Cauliflower

Popcorn Cauliflower -  Go for something different and healthy to boot. A crowd pleaser! Tested in our Easy Holiday Entertaining Cooking Class.

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Roasted Napa Cabbage

Roasted Napa Cabbage -  A great to spruce up an old regular vegetable featuring Garlic Olive Oil and Applewood Smoked Pepper.

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Grilled Romaine Salad

Grilled Romaine Salad

Grilled Romaine Salad - Up your salad game by bringing it to the grill! This was exactly why we wanted to do a BBQ Salad Cooking Class after all, and this recipe was a hit by Prairie Chef Johnathon. Features our Garlic Olive Oil and Sicilian Lemon White Balsamic, the perfect light dressing.

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Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus - A new way to dress up an old favorite. Featuring Tuscan Herb Olive Oil and Fig Balsamic.

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Lemon Roasted Potatoes

Lemon Roasted Potatoes

Lemon Roasted Potatoes - Give your potatoes a treat! No leftovers with this recipe! With just the right amount of lemony tang, it features a nicely balanced flavor profile. Featuring our Dill and Lemon Olive Oils, along with our Oregano White Balsamic.

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Maple Baked Beans

Maple Baked Beans

Maple Baked Beans - Uses our Maple and Espresso Balsamics. This is a real crowd pleaser. Serving this recipe at our event was a huge hit. An easy recipe that is absolutely packed with flavor! Tested at our 2018 Customer Appreciation Day.

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Cubed Roasted Beets with Crisped Fennel

Cubed Roasted Beets with Crisped Fennel

Shown here with beef tenderloin bites, stacked with cream cheese, this fantastic side of tender-crisp roasted beets and crunchy yet melt-in-your-mouth fried fennel is stunning. Features the Roasted Almond Oil along with an unobtrusive Mild EVOO. Tested in our Gourmet Inspirations Cooking Class.

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Crispy Smashed Potatoes

Crispy Smashed Potatoes

Ingredients: 12 whole New Potatoes (or other small round potatoes)3 Tbsp. Mushroom & Sage Olive Oil (or try other herb flavoured olive oils)Kosher salt, to tasteTellicherry Peppercorns, to tasterosemary (or other herbs of choice), to taste (optional) Instructions: Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher or fork, gently press down each potato until it slightly mashes,...

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Glazed Beets

Glazed Beets

Glazed Beets - So easy, so good. Features our Butter Olive Oil and Cinnamon Pear Balsamic. Submitted by Irma Friesen.

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Maple Squash Puree

Maple Squash Puree

Maple Squash Puree - Try something new with this vegetable. features Roasted Pumpkin Seed Oil and our Maple Balsamic. Tested in the Fall Harvest Cooking Class.

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Black Truffle Steamed Asparagus Salad

Black Truffle Steamed Asparagus Salad

Black Truffle Steamed Asparagus Salad - A decadent way to spruce up asparagus. Featuring Black Truffle and Extra Virgin Olive Oils and Pinot Nero Balsamic.

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Three Bean Salad

Three Bean Salad

Three Bean Salad - Bean salad anyone? This is a great recipe featuring our Garlic Olive Oil and Sicilian Lemon White Balsamic. Tested in Salads and Desserts Cooking Class.

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Creamy Cucumber Salad

Creamy Cucumber Salad

Creamy Cucumber Salad - A old favorite, just like Mom or Grandma used to serve. Updated slightly with Oregano Balsamic. Yum! Submitted by Bev Penner.

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Celery Root Remoulade

Celery Root Remoulade

Celery Root Remoulade - Tasty and something different. Features our House Blend Olive Oil and our Sicilian Lemon White Balsamic. Tested in the French Cooking Class.

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Pork Steak and Summery Grilled Vegetables

Pork Steak and Summery Grilled Vegetables

Ingredients:Steaks:4 medium pork shoulder steaks3 Tbsp. Tuscan Herbs Olive Oil (or try Mesquite Smoke Olive Oil)3 Tbsp. Peach White Balsamic2 Tbsp. Fire in the Kitchen Veggie Blaze or SmokeaterVegetables:2 stalks celery2 peppers, any color1 med-large beet1 c. cauliflower1 c. broccoli1 c. mushrooms2 Tbsp. Dill Olive Oil, plus some for drizzling1 Tbsp. Peach White Balsamicsea salt and pepper Instructions: Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Veggie Blaze and rub to coat meat...

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